Brandon got a pasta roller for his birthday and he has become a pro at ravioli. We decided to ditch the ravioli molds after the first batch- it's much easier to cut them with a roller.
PASTA DOUGH
2 cup 00 fine Italian flour
2 cup All-purpose
4 large eggs
Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
FOUR CHEESE RAVIOLI
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley
Egg Wash:
1 egg
1 Tablespoon water
Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
Beat the egg with the tablespoon of water to make the egg wash.
Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
TOASTED RAVIOLI
After shaping ravioli, dip in beaten egg, and then in a mixture of 1 cup Italian seasoned bread crumbs and 1 cup Panko bread crumbs. Deep fry until golden brown.
